Luckily, I do. This recipe is adapted from a recipe I found for tangerine beef... but now I need to find my copy of the recipe that I wrote the notes on... so, details are forthcoming. But I can tell you that it was a plate full of Wisconsiny Chinese goodness!
Wednesday, March 28, 2012
You ever notice how fried rice from those Americanized Chinese restaurants is always so greasy? This one is not! I haven't tried it with chicken or shrimp but I'm sure they'd make perfect substitutes if you don't want or can't eat pork.
EVOO (to steal from Rachel Ray)
1 Thin-cut Pork Chop
1 Egg, beaten with 1 TBSP water
1 cup Cooked Rice
Red Bell Pepper
Any other veg you see worthy of fried rice
1) Cut the pork chop into tiny pieces, about the size of the tip of your finger. Season with S&P.
2) Do the same with your veg & set aside.
3) In a skillet (or wok, if you have one) on medium heat, heat enough EVOO to lightly coat the bottom. When the oil is heated, add the pork pieces & brown them.
4) With the pork & oil still in the skillet, add the beaten egg. Continuously stir to break up the egg as it scrambles.
5) When the pork and the egg are fully cooked, add your veg. If you like a lot, add a lot; if you don't like them, don't add them. That's the glory of cooking -- all "recipes" are up to interpretation! Allow mixture to heat through, 2-4 minutes.
6) Add the cooked rice, 1/2 tsp ginger, and soy sauce to taste. Stir until heated through.
7) Take the greasy Chinese delivery place off of speed dial & enjoy!
Try this pork fried rice with my orange venison & broccoli recipe for a healthier twist on take-out :-)
Didn't know that was possible, did you? Well, it is. And it was so yummy!
Let me lay this out there: I make the best lasagna you'll ever taste. When I make lasagna, it's a two-day affair and I could feed my whole unit off of one giant, cheesey, hearty, saucey pan. Needless to say, my world-class lasagna doesn't get made too often. But it's soooo good... but it's soooooo much work for one person... but it's soooooooooo good... but... you can see how this goes. How to resolve the problem...
Instead of making a giant layered pan, I put the filling onto the individual lasagna noodles then rolled them up & smothered them with (homemade) sauce. To make it a little healthier, I used ground turkey, fresh tomatoes instead of sauce, only one-third the cheese, and I added shredded carrots & chopped broccoli. Quite yummy. I made too much filling so I threw it in the pan I cooked the rolls in.
I'm not gonna lie, they were messy. And it took until about the third roll until I got the filling amount right. But it was all worth it in the end because I just had a delicious dinner. And lunch tomorrow is going to be just as good.